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Percolate Newsletter Issue #40, October 30, 2017

(This page contains affiliate links. Read my full disclosure.)

Issue #40, October 30, 2017

Hi busy friends!

In honor of Halloween tomorrow, I’ve got a quick little pumpkin seed recipe for you all. I shared this on Instagram earlier in the week but here’s the full breakdown, which I did not include.

Salty Sweet Maple Roasted Pumpkin Seeds: Preheat oven to 200*. Take 1 cup cleaned pumpkin seeds, lightly dried with a paper towel (I just rub them together to dry, don’t worry about them getting bone dry). In a large bowl, whisk together 2 tablespoons maples syrup, 2 tablespoons olive oil, 1 teaspoon salt until the salt has dissolved.

Toss the seeds in the syrup mixture until coated, then spread on a rimmed baking sheet. Roast for about 40-ish minutes until golden brown and toasted. FALL SNACK GALORE!

And with that- I’ll let you get to the rest of the newsletter! Don’t forget to check out the link to the Food52 Hotline; it’s a lifesaver in the kitchen this time of year. If you gotta cooking question and need an answer pronto (and can’t get with me- I’ll always answer what I can!) you can ask the huge group of cooking experts, ready and willing.

If you’re trick or treating tomorrow, be safe! I can’t wait to see all the kids decked out in costumes; it’s my favorite part (other than stealing all the Reese’s from the kids’ candy bags!) 🎃🍂🍁

Enjoy your week!

xo,

FEATURED RECIPE

20-Minute Creamy Pumpkin Chicken Curry

Curry is the rockstar of easy weeknight dinner dishes! It takes kindly to leftover veggies and protein, plus it’s freaking delicious the next day (making it a perfect working lunch!) The nutty creaminess of pureed pumpkin adds a delicious body to this easy curry sauce. Plus it’s so perfectly Fall-like!

HERE, THIS’LL HELP

Hotline Bling Means One Thing 

“Like, how do I cook this pie!?” Food52 runs a fabulously helpful hotline, where experts help answer all your burning (sometimes literally) cooking questions. It’s hugely helpful in the holiday season!

1 Shopping List, 5 Dinners 

I worked with WorkingMother.com on this cool idea for a story!

LATELY, ON SOCIAL MEDIA…

PINTEREST

INSTAGRAM

This week on Instagram stories I did a short unboxing of my friend Darcie’s amazing all natural granola, energy bites, and overnight oats. They are SO good and perfect for busy people to grab and go, either in the morning or throughout the day. Click here to check out her site; she does a great 6 and 12-month breakfast club subscription package.

FACEBOOK

POSTS ON PERCOLATE

Tips and Ingredient Substitutions to Make You a Damn Better Baker. I confess that baking is not my strong suit. So I’m sharing with you all my sneaky hacks that help me not make a giant fool of myself whenever I’m baking!

Sometimes I think my daughter would prefer to live on air and Kinder eggs. So I assembled this list of easy kid-friendly recipes to get picky eaters finally eating.

One of my all-time favorites, this Cottage Pie with Cheddar Mashed Potatoes is a perfect weeknight recipe and it freezes like whoa. Add extra cheese in the mashed potatoes if you’re feeling decadent.

In case you missed it, I gave away an Instant Pot and a Melissa Clark pressure cooker cookbook to one lucky reader! Vicki ., from AZ, won the prize. WOOT! I’m so happy for you Vicki! Please share any pics you’ve got of you cookin’ with your shiny new IP.

To everyone who didn’t win, thank you SO MUCH for entering! I sent each and every one of you a discount code for Percolate Kitchen’s shop, valid until November 30th. If you didn’t get the email, let me know and I’ll send it out to you again!

THIS WEEK’S LINKS

Haribo Gummies re Made WIth Slave Labor 

Happy freaking Halloween. This one broke my heart.

CRISPR Bacon: Chinese Scientists Create Genetically Modified Low-Fat Pigs

Not sure why you would want to remove fat from pigs because hello, bacon, but ok. It happened.

What it’s Like to Work in Katz’ Deli for 24 hours

Bon Appetit’s Andrew Knowlton worked a 24-hour shift at Katz’s and now I really want a corned beef sandwich with extra mustard and a huge pickle on the side.

 

THAT’S IT FOR THIS ISSUE, BUDS!

Know someone who might dig these weekly newsletters? Forward them the email I sent, or they can subscribe here.

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(c) Ruthy Kirwan for Percolate Kitchen, 2017